Coconut Pudding

Because it is suppose to be Spring.....................
Because there is snow still on the ground...........
Because it is my sister's birthday........................
Because my sister was born in Hawaii...............
Because Hawaii sounds good right now.............
I decided to try making some Hawaiian recipes like Haupia which is Coconut Pudding.  Haupia is suppose to set and should be able to cut into squares. I guess I should have let mine set just a little longer before removing from the container but it didn't matter since it still tasted good. My Mom remembered having it before and likes this dessert. I think if I was going to make it again then I may just try using cornstarch instead of the arrowroot which may make the difference. It is suppose to be the consistence of jello maybe next time. It is creamy and smooth with a nice hint of coconut.

Haupia aka coconut pudding
6 Tbsp sugar
6 Tbsp arrowroot
2 cup coconut milk
1 cup whole milk
1/4 tsp vanilla

Directions:

1. In a small bowl, combine the sugar with the arrowroot. Set aside.
2. In a saucepan, add 1 cup of coconut milk, sugar, and arrowroot. 
3. Heat the mixture over low heat until thicken about 8 minutes.
4. Add the other 1 cup coconut milk and the whole milk.
5. Continue to heat the mixture until the mixture is thick about another 8 minutes.
6. Pour the mixture into an 8 inch pan until firm.

Recipe adapted from About. com. 

One year ago.........................................I made Peanut Butter Frosting.
Two years ago.......................................I made Sloppy Joes.

Did you already know............................
-Haupia is very popular at Luau.
-Haupia was originally made with arrowroot.
-Besides being served in squares, haupia can be a filling in cakes and pies.

Maple and Brown Sugar Cinnamon Rolls

In Maine, the fourth Sunday of March is typically Maple Sunday. So, we will be bringing the children to one of the many sugarhouses to see how maple syrup is made. My husband's favorite is when he tries the maple syrup over ice cream. I think this year we will be joining my sister since it happens to fall on her birthday!

Maple and Brown Sugar Cinnamon Rolls
Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

Filling
1/2 cup maple syrup
3 cups brown sugar
1 Tbsp cinnamon
1/4 tsp salt
1/4 cup all purpose flour
1 cup unsalted butter, melted

Icing
2 1/2 cups powdered sugar, sifted
1/4 cup maple syrup
1 tsp milk

Directions:
Rolls:

1. In a large pot, boil the potatoes in water until tender about 10 minutes.
2. Remove 3 cups of the potato water and set aside.
3. Drain the potatoes and mash. Place in a large bowl and set aside.
4. Allow the potato water to cool to 110 degrees F.
5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
6. Allow the yeast to sit for 5 minutes to proof.
7. Add the yeast to the large bowl with the potatoes.
8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
10. Add 4 cups of the bread flour and mix until incorporated. 
11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
13. Punch down the dough and recover. 
14. Place in the refrigerator overnight.

To make the filling:

1. In a medium bowl, gently combine the maple syrup, brown sugar, cinnamon, salt, and flour. Set aside. 
2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
3. Remove half of the dough from the bowl and place onto a floured surface.
4. Roll the dough into 1/4 inch thick rectangle.
5. Spread the melted butter over the dough.
6. Sprinkle the maple filling over the top of the dough.
7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
8. With a sharp serrated knife, cut the roll into 2 inch slices.
9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
10. Allow the rolls to rise for an hour in a warm place until puffy.
11. Preheat oven to 375 degrees F.
12. bake the rolls for 20 minutes or until light brown.
13. Remove the rolls from the oven. Set aside.

To make the icing:

1. In a small bowl, combine the powdered sugar, maple syrup, and milk. 
2. Spread the icing on top of the rolls while warm.
3. Serve immediately or once cooled. 

Recipe adapted from The Pastry Queen Cookbook.

One year ago.....................................I made PB Oreo Brownie Cupcakes.
Two years ago...................................I made Milk Chocolate Cookies. 

Did you already know....................
-In one season, a maple tree can produce 40 quarts of sap which will make only one quart of syrup. 
-The modern maple syrup producers use tubing that transports the sap to the sugarhouse.
-Here is a website of some of the sugarhouses participating in Maple Sunday.

Gnocchi with roasted vegetables

I will admit my husband did not try this dish. There are way to many vegetables for him. He decided the leftovers sounded good. However, my kids loved it. My daughter and I tried a similar dish at CRT a few months ago. I figured I would try to replicate the dish. The original dish did not have asparagus but I figured I would add some. My daughter said it was her favorite vegetable of all. My son liked the summer squash the best. I liked the servings of vegetables my children were eating. Now, how to get my husband to eat more vegetables is the hard part.

Gnocchi with roasted vegetables
1 eggplant
2 summer squash
1 zucchini
1/2 red pepper
1 bunch of asparagus
8 oz. button mushrooms
1/2 large red onion
1 Tbsp olive oil
salt and pepper for taste
2 cups arugula
1 package of gnocchi 
2 Tbsp aged balsamic vinegar
1/8 cup shaved Parmesan cheese

Directions:

1. Preheat oven to 450 degrees F.
2. Chop the vegetables into bite size pieces.
3. Arrange the vegetables onto a baking sheet.
4. Toss the vegetables with 1 Tbsp olive oil and spread into a single layer.
5. Season with salt and pepper. 
6. Roast the vegetables for 15 minutes.
7. Stir the vegetables and bake for another 15 minutes or until desired tenderness.  
8. In a large skillet, heat 1 Tbsp olive oil over medium heat.
9. Add the gnocchi and cook until golden brown. 
10. In a large bowl, combine the gnocchi and roasted vegetables.
11. Drizzle the balsamic vinegar over the gnocchi and vegetables. Lightly toss.
12. Top with the shaved Parmesan cheese.

Inpired by the Cinderella's Royal Table dish.

One year ago...............................I made Chocolate Chip Oreo and PB cups Cookies.
Two years ago.............................I made Rice Pilaf.

Did you already know....................
-In 1971, the Cinderella Castle's restaurant was called King Stefan's Banquet Hall.
-In 1997, the restaurant's name was changed to Cinderella's Royal Table.
-There are over 40 coats of arms displayed in the restaurant.

Green Velvet Cake

Happy Saint Patrick's Day! Are you wearing green? Are you having a special Irish or Irish/American meal today? Maybe corn beef and cabbage? My husband did not have corn beef and cabbage on Saint Patrick's Day as a kid even though he grew up in an Irish household. Since I grew up eating it, we have it around Saint Patrick's Day. When I suggested making a green velvet cake too, my husband thought it was a great idea. This recipe was the cake my Nana would make. I know this recipe is over thirty years old. I did adapt it a little by replacing some of the shortening with butter plus I made it green instead of red. I'm going to provide the original recipe that I received. My sister wants this cake for her birthday but only blue.

Green Velvet Cake
4 oz. food coloring
2 1/2 Tbsp. cocoa
1/2 cup shortening
1 1/2 cup sugar
2 eggs 
1 cup buttermilk
2 1/2 cup all purpose flour, shifted
1/2 tsp salt
1 Tbsp. vanilla extract
1 Tbsp. distilled vinegar
1 tsp baking soda

Directions:
Preheat the oven to 350 degrees F.
Line two 8 inch cake pans with parchment paper and then coat with nonstick cooking spray. Set aside.
In a small bowl, combine the food coloring and with the coca powder. Set aside.
In a large bowl, cream the shortening, sugar, and eggs.
Add the food coloring and cocoa mixture. Mix.
In a small bowl, combine the shifted flour with the salt. Set aside.
Add some of the buttermilk while alternating with the flour mixture.
In a small bowl, combine the vanilla, vinegar, and baking soda.
Fold the vanilla mixture into the cake mixture.
Pour the cake batter evenly between the two cake pans.
Bake the cake for 35 minutes.
Allow to cool for 5 minutes in the pan before removing the cakes onto a wire rack to cool.
Recipe from my Nana.

One year ago, I made..................................Creamed Spinach.
Two years ago, I made...............................Brownies. 

Did you already know..............................
-In 1762, New York City hosted the first Saint Patrick's Day parade.
-Due to pork being expensive, the Irish immigrants adapted their Irish bacon for an affordable corn beef since it was cured and cooked the same way.
-There are over 34 million Americans that claim Irish ancestry.

Happy Saint Patrick's Day!

Mint Chocolate Pudding

How many of you grew up on instant pudding? I'm raising my hand too! I still buy it but I no longer have to make it since the kids willingly make it. The first time I had homemade pudding there was a fine film on top. I thought it was the grosses thing. Pudding should be silky like the ones you buy in the stores. There is no film. So, I normally will cover my homemade pudding with the plastic touching the top to prevent the film from forming. I've made this pudding recipe before and it is wonderful. It is a nice indulgent without being pretentious. Since this time of year, I think of green and mint. I noticed I tend to always making something with mint around this time of year. So, I had to make my pudding with a faint hint of mint since my husband has asked for me to tone the mint flavor down a little. Lately, I guess I have been going a little over board.

Mint Chocolate Pudding
1/2 cup sugar
1/4 cup cornstarch
2 Tbsp unsweetened cocoa powder
1/8 tsp salt
3 cups whole milk
3/4 cups semi sweet chocolate chips
1/4 tsp mint extract
1/2 tsp vanilla extract

Directions:

1. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, and salt.
2. Slowly, whisk in the milk until smooth.
3. Heat the mixture over medium heat for about 15 minutes or until the mixture begins to thicken. Lower heat if the mixture begins to bubble.
4. Once the mixture begins to thicken, stir in the chocolate chips.
5. Lower the heat and allow the chocolate chips to melt for about 2 minutes.
6. Remove from heat.
7. Stir in the mint and vanilla extract.
8. Spoon the pudding into individuals cups or a large bowl and store in the refrigerator for 2 hours. 

Recipe adapted from Smitten Kitchen.

One year ago........................I made Mint cheesecake pie.
Two years ago......................I made Irish Mint Chocolate Ice Cream.

Did you already know..........
-Pudding has been around since ancient times but tended to be made with sausage.
-In the 17th century, English would boil their savory and sweet puddings in a bag.
-With the use of custard powder and cornstarch, instant puddings could be made.